Factory Manager
abu zaid company
Total years of experience :14 years, 0 Months
Factory manager abuzaid company
Dieticians training course, Princess Basma Hospital.Irbid, Jordan, July 1997.
- Microsoft Windows & Internet.
- HACCP course.
- Knowledge management courses.
PRESENT CAREER
-October -2013 until now
NUTRITON DIVISION
SCOPE OF WORK:
•recruiting and training permanent and casual staff;
•organizing, leading and motivating the catering team;
•planning menus in consultation with chefs;
•ensuring health and safety regulations are strictly observed;
•budgeting and establishing financial targets and forecasts;
•monitoring the quality of the product and service provided;
•keeping financial and administrative records;
•managing the payroll and monitoring spending levels;
•maintaining stock levels and ordering new supplies as required;
•interacting with customers if involved with 'front of house' work;
•liaising with suppliers and clients;
•Negotiating contracts with customers (in contract catering).
•setting and agreeing budgets;
•monitoring quality standards;
•overseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff;
•planning new promotions and initiatives, and contributing to business development;
•dealing with staffing and client issues;
•Keeping abreast of trends and developments in the catering industry such as menus, consumer tastes and management issues.
•planning menus
•advertising vacancies and recruiting staff
•making sure all staff are fully trained
•keeping staff motivated to provide the highest standard of service
•organizing shift patterns
•managing stock control and budgets
Duties:
1. Supervising all operation in the catering location
2. Supervising and managing all staff duty
3. Prepare and manage all outside order and parties
4. Following up the store stock and all requesting
5. Following the sanitation and cleaning inside location
6. Prepare all HACCP work and filling the all form
7. Following up the maintenance work inside location
8. Manage the accommodation for all staff
9. Prepare the staff schedule to three shifts
10. Following up the procedure of work daily
Administrator:
1. Prepare the monthly employee schedule.
2. Collaborating with nurses about the type of patient meal (low salt, diabetic, etc)
3. Produce and update policies and guidelines regarding nutrtion department.
4. Prepare the monthly meal schedule.
5. Requesting the kitchen demand from fruit, vegetable ...etc.
Prince basma educational hospital
Union company/expert company
King Hussein medical city
Service master company
SULTAN BIN ABDULAZIZ HUMINITERIAN CITY (RIYADH)
SCOPE OF WORK:
•recruiting and training permanent and casual staff;
•organizing, leading and motivating the catering team;
•planning menus in consultation with chefs;
•ensuring health and safety regulations are strictly observed;
•budgeting and establishing financial targets and forecasts;
•monitoring the quality of the product and service provided;
•keeping financial and administrative records;
•managing the payroll and monitoring spending levels;
•maintaining stock levels and ordering new supplies as required;
•interacting with customers if involved with 'front of house' work;
•liaising with suppliers and clients;
•Negotiating contracts with customers (in contract catering).
•setting and agreeing budgets;
•monitoring quality standards;
•overseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff;
•planning new promotions and initiatives, and contributing to business development;
•dealing with staffing and client issues;
•Keeping abreast of trends and developments in the catering industry such as menus, consumer tastes and management issues.
•planning menus
•advertising vacancies and recruiting staff
•making sure all staff are fully trained
•keeping staff motivated to provide the highest standard of service
•organizing shift patterns
•managing stock control and budgets
Duties:
1. Supervising all operation in the catering location
2. Supervising and managing all staff duty
3. Prepare and manage all outside order and parties
4. Following up the store stock and all requesting
5. Following the sanitation and cleaning inside location
6. Prepare all HACCP work and filling the all form
7. Following up the maintenance work inside location
8. Manage the accommodation for all staff
9. Prepare the staff schedule to three shifts
10. Following up the procedure of work daily
Administrator:
1. Prepare the monthly employee schedule.
2. Collaborating with nurses about the type of patient meal (low salt, diabetic, etc)
3. Produce and update policies and guidelines regarding nutrtion department.
4. Prepare the monthly meal schedule.
5. Requesting the kitchen demand from fruit, vegetable ...etc.
LAST CAREER
JAN-2012 NUTIL March/21012
recruiting and training permanent and casual staff;
•organizing, leading and motivating the catering team;
•planning menus in consultation with chefs;
•ensuring health and safety regulations are strictly observed;
•budgeting and establishing financial targets and forecasts;
•monitoring the quality of the product and service provided;
•keeping financial and administrative records;
•managing the payroll and monitoring spending levels;
•maintaining stock levels and ordering new supplies as required;
•interacting with customers if involved with 'front of house' work;
•liaising with suppliers and clients;
•Negotiating contracts with customers (in contract catering).
•setting and agreeing budgets;
•monitoring quality standards;
•overseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff;
•planning new promotions and initiatives, and contributing to business development;
•dealing with staffing and client issues;
•Keeping abreast of trends and developments in the catering industry such as menus, consumer tastes and management issues.
•planning menus
•advertising vacancies and recruiting staff
•making sure all staff are fully trained
•keeping staff motivated to provide the highest standard of service
•organizing shift patterns
•managing stock control and budgets
Duties:
1. Supervising all operation in the catering location
2. Supervising and managing all staff duty
3. Prepare and manage all outside order and parties
4. Following up the store stock and all requesting
5. Following the sanitation and cleaning inside location
6. Prepare all HACCP work and filling the all form
7. Following up the maintenance work inside location
8. Manage the accommodation for all staff
9. Prepare the staff schedule to three shifts
10. Following up the procedure of work daily
Administrator:
1. Prepare the monthly employee schedule.
2. Collaborating with nurses about the type of patient meal (low salt, diabetic, etc)
3. Produce and update policies and guidelines regarding nutrtion department.
4. Prepare the monthly meal schedule.
5. Requesting the kitchen demand from fruit, vegetable ...etc.
Suggest suitable cost reduction measures and plan the activities in a systematic manner to ensure proper controls and also motivate the staff for higher efficiencies.
•Diet menu planning & executing.
•Staff Training: Daily, weekly and monthly briefing.
•Conducted weekly classes for the selected staff to improve aptitude, attitude, body language & temperament.
•Coordinate with higher managements by furnishing weekly & monthly performance reports especially with a focus on hygiene & sanitation, quality of work, standards of performance and safety consciousness.
•Understanding the general flow of work responsibilities and establish inter relationship.
•Ability to lead others and to get results through teamwork.
•Effectiveness in Training & Development of other staff.
•Providing occupancy status to the other departments
•Ensures compliance with Diet menu cycles and supervises food preparation.
•Enforces that all food service personnel are medically qualified to handle food.
•Inspects daily for personnel cleanliness & neatness.
•Prepares & follows up on work orders for repair of food service facilities & equipments.
•Make recommendation for improvement to food service activities.
•Ensures HACCP system. The Hazard Analysis & Critical Control Point (HACCP) System is the most widely used & internationally accepted food safety management system in the world. The main goal of applying HACCP plans in abattoirs is to ensure that animals are slaughtered and dressed under conditions that mean the meat will carry minimal public health risk. A HACCP plan has the following advantages:
•It is proactive and preventive
•It is owned by the meat plant
•It is systematic, plant-specific and documented
•Cleaning & Sanitation: Procedures for cleaning / sanitation of premises and equipment, cleaning / sanitation schedules, checks & microbiological sampling schedules and related records.
•Waste Disposal: Storage and dispatch of low risk waste materials, disposal of high-risk materials.
•Pest Control: Control procedures, bait plan, list of pesticides and their handling and related records.
courses: Scientific Very Good ajlun Secondary School Jordan
Nutrition and Food technology Good